1. Inset the suprêmes with round slices
only of salt ox tongue as in the preceding recipe.

2. Season and cook under cover with butter
in a moderate oven, keeping them white.

3. Place each on a Crouton of bread fried
in butter and between them place an oval Quenelle made from a Mousseline
forcemeat of chicken and sprinkled with chopped salt ox tongue before being
cooked.

4. Coat with clear Sauce Suprême so that
the red colour of the tongue can be seen.

(Escoffier,
378)

ORDINARY WHITE STOCK #2

Yield: 2.75 gal

INGREDIENTS

352 oz Shin
of veal, veal trimmings and veal bones

4 ea Chicken
giblets or carcasses, raw

28 oz Carrots,
rough chopped

15 oz Onion,
rough chopped

11 oz Leek,
rough chopped

3.5 oz Celery

4 ea Cloves

1 ea Bouquet
Garni

3.5 oz Parsley Stalks

.5 oz Thyme

1 ea. Bay Leaves

3.25 gal Water

2 oz Salt

PROCEDURE

1. Bone out the shin and chop the bones
very small; tie the meat. Place
all the bones and meat into a stockpot, cover with the water and add the salt.

2. Bring to a boil. Skim carefully and add the vegetables
and flavouring.

3. Allow to simmer very gently and evenly
for 3 hours. Pass through a
strainer and reserve for use.

(Escoffier, 3)

WHITE CHICKEN STOCK #3

Yield: 2.75 gal

INGREDIENTS

352 oz Shin
of veal, veal trimmings and veal bones

6 ea Chicken
giblets or carcasses, raw

3 ea Boiling Fowls

28 oz Carrots,
rough chopped

15 oz Onion,
rough chopped

11 oz Leek,
rough chopped

3.5 oz Celery

4 ea Cloves

1 ea Bouquet
Garni

3.5 oz Parsley Stalks

.5 oz Thyme

1 ea. Bay Leaves

3.25 gal Water

2 oz Salt

PROCEDURE

1. This stock is prepared in the same way
and with the same ingredients as basic white stock but with the addition of
extra chicken giblets and carcasses and three boiling fowls.

BROWN ROUX #13

Yield: 2 oz

INGREDIENTS

1 oz Butter,
clarified

1 oz Flour,
all purpose, sifted

PROCEDURE

1. Mix the butter and flour together in a
heavy pan and place in a moderate oven to cook, stirring frequently until an
even, light brown colour is obtained.

2. When cooked, the Roux should have a
smell resembling that of hazelnuts or baked flour and be without grains. (Escoffier, 7)

BLONDE ROUX #14

Yield: 2 oz

INGREDIENTS

1 oz Butter,
clarified

1 oz Flour,
all purpose, sifted

PROCEDURE

1. Using the same amount of ingredients as
for brown Roux, cook the Roux very slowly until it takes on a light straw
colour.

(Escoffier, 7)

VELOUTÉ #20

Yield: 1 c

INGREDIENTS

16 oz White
Veal Stock

1 oz Butter,
clarified

1 oz Flour,
all purpose, sifted

PROCEDURE

1. Make the Roux in the usual manner and
gradually mix in the hot or cold stock making sure that a smooth consistency is
obtained.

2. Bring to the boil stirring continuously
and allow to simmer very gently and evenly for 1 ½ hours skimming carefully
from time to time.

3. Pass through a fine strainer. Stir occasionally until completely cold
and use as required.

(Escoffier,
8)

VELOUTÉ DE VOLAILLE #21

Yield: 1 c

INGREDIENTS

16 oz White
Chicken Stock

1 oz Butter,
clarified

1 oz Flour,
all purpose, sifted

PROCEDURE

1. This is prepared in the same way and
with the same proportion of ingredients as Ordinary Velouté using white chicken
stock instead of veal stock.

(Escoffier,
8)

SAUCE SUPRÊME #24

Yield: 1 c

INGREDIENTS

8 oz Velouté
de Volaille

4 oz White
Chicken Stock

.5 oz Mushroom
Cooking Liquor

1.5 oz Heavy
Cream

.25 oz Butter

PROCEDURE

1. Place the Velouté, stock and mushroom
liquor in a heavy shallow pan; bring to the boil and reduce quickly adding 2 ½
dl (9 fl oz or 1 1/8 U.S. cups) of the cream in small quantities during the
process, working the sauce continuously with a metal spatula.

2. When the sauce has been reduced by one
third, pass it through a fine strainer or tammy cloth.

3. Finish the sauce with the remainder of
the cream and the butter.

(Escoffier, 9)

PICKLING BRINE FOR TONGUES #268

Yield: 1.25 gal

INGREDIENTS

1.375 gal Water

80 oz Salt,
Kosher

5 oz Saltpetre

11 oz Sugar,
brown

12 ea Peppercorns

12 ea Juniper
Berries

1 ea Thyme,
sprig

1 ea Bayleaf

PROCEDURE

1. Place all the ingredients into a
suitable pan and bring to the boil.

2. Allow to cool completely and pour over
the tongues which have previously been pierced in several places with a needle
and rubbed well with salt and saltpeter.

3. The time required to pickle a
medium-sized tongue is 8 days in winter and 6 days in the summer.

(Escoffier, 38)

FINE FORCEMEAT WITH CREAM #288

Yield: 8 oz

INGREDIENTS

3 ea Chicken,
thighs, skin and sinew removed

1 ea Egg
White

4 oz Heavy
Cream

TT Salt,
Kosher

TT Pepper,
white

PROCEDURE

1. Pound the flesh finely with the
seasoning adding the whites a little at a time; pass through a fine sieve.

2. Place the mixture in a shallow and
sloping sided pan and work well until smooth, using a wooden spatula, then
place on ice for 2 hours.

3. Add the cream little by little, taking
care to work well with the spatula without removing the pan from the ice.

(Escoffier, 44)

QUENELLES #301

Yield: 4 portions

INGREDIENTS

8 oz Fine
Forcemeat with Cream

1 oz Salt
Ox Tongue, chopped

As needed Egg
White

.33 oz Salt

4.5 c Water

PROCEDURE

1. Quenelles may be prepared from various
forcemeats such as the Mousseline (288), the Godiveau (289 or 290) and Veal
Forcemeat (292) etc. and may be prepared in various shapes and sizes as
follows:

1)
by rolling with the hand or on a floured table in the shape of small cylinders,

2)
by piping the mixture on to a buttered tray,

3)
by moulding with spoons,

4)
by moulding with the finger in the shape of a cockscomb.

2. These preparations are too well known
to require fuller explanations except on how to poach them.

3. It is only necessary to state that
Quenelles for ordinary garnishes such as Financière, Toulouse etc. should be
moulded with teaspoons or piped out using a plain or star tube.

4. The average weight of these Quenelles
would be in the region of 12-15 g (1/3 – 1/2 oz) each. Quenelles for large garnishes such as
Godard, Régence and Chambord should be moulded with tablespoons and should be
20-22 g (3/4 oz) in weight.

5. Decorated Quenelles which are Quenelles
featured in large garnishes should be approximately 40-50 g (1 ½ - 2 oz) in
weight and should be moulded in round, oval, or elongated oval shapes.

6. Truffle or red salted ox tongue is
almost always used to decorate these Quenelles, often both together. These items of decoration should be
fixed on with raw egg white.

7. Excepting Quenelles of Godiveau which
should preferably be poached dry, all Quenelles should be poached in salted
water using 10 g (1/3 oz) salt per 1 litre (1 ¾ pt or 4 ½ U.S. cups)
water. This water should be
boiling and poured gently into the pans or trays containing the quenelles and
then kept at just below boiling point until they are cooked.

(Escoffier, 47-48)

CROÛTONS #308

Yield: 4 portions

INGREDIENTS

2 oz Bread,
white

As needed Butter,
clarified

PROCEDURE

1. Croûtons are cut from white bread into
shapes and sizes as determined by the requirements of the dish with which they
are to be served.

2. They are fried in clarified butter and
should always be prepared at the last minute.

(Escoffier,
49)

LANGUE DE BOEUF #2394

Yield: 1 tongue

INGREDIENTS

1 ea Ox
Tongue, brined

As needed Water

PROCEDURE

1. Ox tongue may be used either salted or
fresh but even if used fresh it gains somewhat in quality if just lightly
salted for a ffew days in advance.
Fully salted ox tongues are cooked in gently boiling water; if fresh or
just lightly salted they are best if braised in the usual manner.

2. Salted tongues should always be soaked
for a few hours in cold running water before being cooked.

3. When boiled the skin should be
immediately removed, the root trimmed and the small bones near the root
removed. The tongue should then be
replaced in the cooking liquor until required; this will prevent the outside of
the tongue from drying and becoming tough.

4. When required for braising the tongue
should first be boiled in water for approximately 30 minutes then trimmed and
the skin removed.

(Escoffier,
288)

FONDS D'ARTICHAUTS SAUTES #3973

Yield: 4 portions

INGREDIENTS

1 ea Artichokes
Hearts, in eighths

TT Salt,
Kosher

TT Pepper,
black

.5 oz Butter,
unsalted

2.5 t Fines Herbs

.5 t Chervil, chopped

.5 t Tarragon, chopped

.5 t Chives, chopped

1 t Parsley, American, chopped

PROCEDURE

1. Remove the leaves and chokes from the
artichokes, trim the bottoms and cut in slices.

2. Season with salt and pepper, sauté in
butter until cooked then place in a vegetable dish and sprinkle with chopped
Fines Herbes.

1. The main use for asparagus tips is as a
garnish or as part of a garnish, but they can be served as a vegetable in their
own right.

2. Cut off the tips into approximately 5
cm (2 in) long pieces and tie them in bundles; cut the remaining tender parts
into pieces the size of a pea.
Wash them all well and cook quickly in boiled salted water so as to keep
them very green.

3. As soon as they are cooked, drain them
but do not refresh. Place in a pan
on the stove and toss over to evaporate the rest of the mixture; remove from
the heat, add a little butter and toss over to mix. Place the small pieces in a deep dish and arrange the tips
on top.

4. Asparagus tips are often served in
Bouchée cases or tartlet cases placing the small pieces inside and a few tips
on top.

(Escoffier, 478-480)

GLAZED CARROTS FOR
GARNISHING #4005

Yield: 4 portions

INGREDIENTS

8 ea Carrot,
tourneed

As needed Water

.25 oz Salt,
Kosher

1 oz Sugar,
granulated

2 oz Butter,
unsalted

PROCEDURE

1. It is not necessary to blanch young
carrots, they can be left whole or cut into two or four pieces according to
size, then trimmed. If the carrots
are old ones they are trimmed to the shape of an elongated olive then blanched
well before being cooked.

2. Place the prepared carrots in a pan
with sufficient water to barely cover them, add 6 g (1/4 oz) salt, 30 g (1 oz)
sugar and 60 g (2 oz) butter per 5 dl (18 fl oz or 2 1/4 U.S. cups) water. Cook until almost all of the moisture
has evaporated leaving a syrupy reduction; toss the carrots over in this to
coat them with a brilliant gloss.

(Escoffier,
481)

CHAMPIGNONS AUX FINES HERBS
#4026

Yield: 4 portions

INGREDIENTS

4 ea Mushrooms,
button

1 t Parsley,
American, chopped

PROCEDURE

1. Wash, slice, season and sauté the
mushrooms in butter using a frying pan on a very hot stove.

2. Place in a suitable dish and sprinkle
with chopped parsley at the last moment.